Wednesday, November 12, 2014

Gluten Free Pumpkin Chocolate Chip Muffins

I am sorry I haven't blogged in awhile.  We have experienced a loss in our family, which has been tough, but with Thanksgiving  so close, it has made me  even more thankful for the people in my life. Death is supposed to be such a normal part of life, but it really doesn't feel normal when it happens, does it?  Cherish the people in your life, your family and friends, because they are here with you now, but perhaps one day, some of them will just be a happy memory.  I hope you make some happy memories with the ones you love this season.
Gluten Free Pumpkin Chocolate Chip Muffins

Isn't it funny how a certain food or meal can bring back a memory of an event or person?  The memories we make through our cooking is such an important part of our life.  I bet most of you right now could name your favorite thing your Mom or a special family member would make.  The smell of it just brings you right back to that person or time in your life.

These amazing Gluten Free Pumpkin Chocolate Chip Muffins might just be the memory you make for your family down the road. They are so moist and are a perfect pairing of chocolate and pumpkin (which really is a great match!).   They are super portable, since they have no frosting, and are great to take to a potluck or give as a gift.

So, I am dedicating this post to my Mother-in-Law, who loved her sweets, especially Chocolate.  You will be missed, Mama.  This one is for you.

Recipe from: Goodies Gone Gluten Free
click here for Printable Recipe

 3/4 cups gluten free flour (I recommend the homemade all purpose blend on the blog)
1 1/2 cups sugar
1 tsp. baking soda
1 tsp. xanthan gum
1/2 tsp. cinnamon
1/2 tsp. nutmeg
3/4 tsp. salt
1 cup of chocolate chips
3 eggs
1/2 cup oil (canola or light olive oil)
1/3 cup water
1 cup pumpkin
pecans for top of muffins (optional)

Sift together flour, sugar, soda, xanthan gum, cinnamon, nutmeg, and salt.  Combine eggs oil, water, and pumpkin and mix well.  Stir into dry ingredients.  Stir in chocolate chips.  Fill muffin tins, lined with muffin papers 3/4 full and top with pecans if desired.  Bake at 350 degrees F. for 20-23 minutes or until toothpick inserted in center comes out clean, and top doesn't look wet.